Pub and Prow Hot Buttered Rum

Material Components

  • 1 ounce créme de cacao
  • 1 ounce aged pot still rum
  • 4 ounces hot water
  • 1 pat butter

Vessel

pre-heated 6-ounce mug

Garnish

none

Preparation

  1. Put cacao, rum, and butter into a pre-heated 6-ounce mug.
  2. Add hot water.
  3. Muddle and serve steaming.

Notes

The Pub and Prow may be long gone from the Chicago restaurant scene, but you can still pull up a stool and warm your bones with their tasty version of this winter classic.

Rum used: Pusser's Blue Label.